1 cup shredded scallions, both the white and green part into 2-inch pieces

1 pound of large shrimps, peeled and deveined

1/2 cup rich coconut milk or cream

Juice of 1/2 lime

Coarse salt and freshly ground black pepper

Kari or cilantro sprig for garnish

Directions

Heat the oil in a saute pan over medium-high heat until hot. Add coriander, red pepper, mustard, turmeric, ginger, garlic, green chilies, kari leaves, and scallions, in this order. Saute stirring for 3 minutes or until the scallions are wilted. Add the shrimp and stir-fry until they lose the pink color. Stir in the coconut milk and cook until the sauce is heated through. Turn off heat. Season with lemon juice, salt and pepper, and serve. Serve garnished with the herb.